Hearty Vegan Mushroom Bolognese

Jan 17, 2020 • Updated Sep 11, 2023

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A delicious high-protein Mushroom Bolognese with tempeh. This vegan take on bolognese is rich, hearty, and full of flavour!

What is Mushroom Bolognese?

You’ve probably heard of traditional Bolognese sauce before, or as it’s commonly called, “meat sauce.” Traditional Bolognese sauce is typically made with ground meat like beef or pork (or a combination of the two), tomatoes, onions, carrots, celery, and various seasonings. It’s a rich and hearty sauce that is commonly served with pasta. This version, Mushroom Bolognese, is a vegan variation of that classic Italian sauce.

Mushroom Bolognese replaces the meat with mushrooms to create a similar texture and flavour profile. Mushrooms have a meaty and umami-rich quality that mimics the texture and taste of meat in dishes like this. I went a step further and included tempeh- which really is the perfect meat substitute in this dish. The sauce also includes sautéed mushrooms, onions, garlic, carrots, celery, tomatoes, and a variety of herbs and spices.

Dry red wine is sometimes used as well, but we’re skipping it today, as this recipe doesn’t need it- in other words, it lacks absolutely nothing in flavour!

What Makes This Recipe Great

Grab a bowl of this cozy Vegan Mushroom Bolognese–it makes for the perfect hearty lunch or dinner. I don’t know about you, but Bolognese is a classic in my book, and it’s dishes/sauces like this that inspire me to make a vegan version. Because it is SO good, but it’s made with meat.

There are many ways to re-create bolognese, and I’ve seen versions using mushrooms, lentils, or pure veg, all of which have been delicious, by the way. But the thing is, I was missing that texture and chew and, of course, would always appreciate a boost of plant protein in my meals. And so, I decided to try creating a bolognese with one of my favourite plant proteins of all time–tempeh!

This sauce can be enjoyed with your favourite pasta of choice. It’s savoury, rich, loaded with herbs and spices, and has an amazing texture too! Go ahead and make extra because this is one of those only-gets-better-with-time dishes. The flavours have time to marinate, mingle and mix with each other, so don’t be afraid to meal prep or pop leftovers in the freezer.

To make this sauce, all you really need are a handful of simple ingredients like tempeh, mushrooms, diced tomatoes, and lots of herbs and spices. That’s it!

the details

This Tempeh Mushroom Bolognese is vegan, gluten-free, oil-free, refined sugar-free, nut-free, alcohol-free, and, as the name suggests, high in protein! This delicious sauce can be meal-prepped or batch-prepared in advance and stored in the freezer.

Ingredient Notes

carrots
onion
celery
garlic cloves
spices: dried oregano, dried thyme, dried sage, dried rosemary, and paprika.
coconut sugar
salt and pepper
gluten-free soy sauce
miso paste
mushrooms: I used shiitake. Button mushrooms work as well. Mushrooms are a wonderful source of umami flavor and texture and a decent amount of plant protein too.
tempeh: Tempeh is a soybean protein, similar to tofu, but made with whole soybeans. You can see the texture in strips of tempeh, which comes in a rectangular block form. It’s rich in protein and gut-healthy as it’s fermented as well.
diced tomatoes
veggie broth
bay leaves
pasta: Flat noodles like tagliatelle or pappardelle are great options, but tubed pasta like rigatoni or penne also work super well as they get filled with sauce and make for a delicious option.
cracked black pepper
plant based milk: You can add a couple of tablespoons of vegan cream or milk at the end, as is custom in the traditional version. This helps balance the acidity of the tomatoes and creates a creamy texture.
vegan parmesan cheese
fresh parsley or fresh basil to garnish

Step-by-Step Instructions

In a large saucepan or Dutch oven over medium heat, add a splash of olive oil or use veggie broth and sauté carrots, onion, and celery until fragrant. Using a spatula, stir frequently for about 5 minutes.
Add garlic and all spices to the pan, sautéing for another 1 to 2 minutes.
Add mushrooms and tempeh to a food processor on “chop” and give it a few pulses to break down until the desired texture is achieved. I like to keep mine a little chunky. Alternatively, use our hands and break it down, then add it to the pan along with soy sauce and miso paste.
Next, add diced tomatoes to the pan, along with veggie broth and bay leaves. Cover and lower heat to low, allowing the sauce to simmer for about 10-15 minutes, stirring occasionally. If your mixture feels too dry, add additional veggie broth.
Optional step: To really allow flavor to marinate, you can place the saucepan into the oven at roughly 300F for about 20 minutes. Make sure your pan is oven-safe!
While the sauce is simmering, prepare your pasta in a large pot of water according to package directions and save about 1/4 cup of your pasta cooking liquid. When ready to enjoy, add pasta and pasta water to the sauce and fold gently to combine.

Secrets to Success

To make this recipe, I highly recommend using tempeh. However, if you’re allergic to soy, it actually comes in soy-free varieties. Some alternatives include chickpea tempeh and black bean tempeh, for example. Be sure to use an unseasoned tempeh so that the bolognese flavour can really penetrate and do its thang.
I used shiitake mushrooms to get maximum texture and flavour, but you can also use button mushrooms, dried porcini mushrooms, cremini mushrooms, or portobello mushrooms if you prefer. Get creative and get your shroom on!
As mentioned, this is a recipe that gets more flavourful and delicious with time. So the cooking time is really just an estimate. If you have the additional time to do so, please let your sauce simmer or pop it in the oven at a low temp. Alternatively, throw it into a crockpot or store leftovers and re-heat to taste that extra flavour unlock.
If you see celery in the recipe notes and you’re thinking oh no… because you hate celery, try this tip. Use a food processor to give a small chop to your celery slices, and make sure you really sauté the heck out of them. When they’re softened and broken down, the astringent celery flavour disappears. Trust me, though, it’s a classic in most bolognese recipes and usually offers a delicious flavour in tandem with onion and carrots. That’s why it’s included in Mirepoix and always paired with those two veggies.
To add some spice to this mushroom bolognese, feel free to garnish with red pepper flakes, to taste.

Serving Tips

Serve this mushroom bolognese over your favorite regular pasta, legume-based pasta, or even polenta! Sprinkle on some vegan parmesan cheese, and enjoy!

Storage Tips

Store leftover mushroom bolognese in an airtight container in the refrigerator for up to 3-4 days.
The flavour of the vegan bolognese sauce really gets better with time, so reheated leftovers might even be better than the first serving.
To freeze, let the sauce cool completely, then pour into a freezer-safe container and store in the freezer for up to 3 months. Thaw overnight in the refrigerator and boil a pot of fresh pasta.

Recipe FAQs

What makes a bolognese a bolognese?

Known as “ragù alla bolognese” in Italian, Bolognese is a classic Italian meat-based pasta sauce that originates from the city of Bologna in Italy. It’s known for its rich and hearty flavor.

Does bolognese taste better if you cook it longer?

Cooking the sauce low and slow really does help bring out the flavour. However, the flavours also continue to develop over time after cooking, so that’s why leftovers are so good!

More Vegan Recipes

Avocado Tahini Pesto (oil-free)

Tempeh Tenders

Spicy Almond Butter Noodles

Sweet and Spicy Noodles

Herbed Mushroom Carbonara Bake

If you try this recipe out, tag me on Instagram @veggiekins so I can see your delicious re-creations and get a chance to be featured! As always, I love it when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below, too!

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